甜菜鹰嘴豆泥horatiki沙拉
对我来说，一碗希腊沙拉唤起了年轻爱情和浪漫的甜蜜回忆。每一口多汁的西红柿，配上酥脆的黄瓜和咸味的橄榄，都会勾起我早年结婚时的一个周五晚上的习惯，那时我和丈夫会手牵着手漫步到我们当地的披萨店，和一个蘑菇披萨希腊沙拉。之后，我们会在当地的装饰艺术电影院看一场电影，然后在温暖的夜色中漫步回家。在希腊被称为“horiatiki”，但在其他地方几乎都被称为“希腊沙拉”，这是一道极其简单的菜，它的起源是农民的劳作，用西红柿、黄瓜、洋葱、橄榄和羊乳酪，淋上大量的橄榄油，最后撒上一点牛至。然而，对于这样一道简单的菜肴，它仍然经常被误解。造成这种混乱的主要原因是生菜。真正的希腊沙拉不包括绿叶蔬菜。这道菜的主角当然是西红柿。人们认为，这种沙拉起源于希腊农村的一种小吃，那里的农民们会带着未切过的食材冒险进入田地，直接咬下大块的羊乳酪，然后是西红柿、黄瓜和生洋葱。如今，堀田炖肉已经从乡村沙拉发展成为世界的主食。就像所有依赖基本配料的沙拉一样，每种配料的质量是最重要的。日式煎锅应该体现出夏日的明亮——番茄应该熟透，多汁，黄瓜应该酥脆，橄榄应该咸，羊乳酪应该浓郁，这些都应该用你能找到的最好的橄榄油来润滑。 There are also certain rules of engagement—every forkful should offer all the wondrous elements of this salad. Hence, rather than placing an unwieldy chunk of feta on top (as is often done in restaurants) I prefer to break up the feta into smaller, bite-size pieces, where the crumbly cheese also acts as a coating for the other ingredients.My horiatiki recipe is fairly traditional, with a few small quirks. Unlike the aforementioned Greek farmers, I find raw onion rather acerbic, hence I opt for slightly sweeter shallots in my recipe, which are quickly pickled in red wine vinegar and water. Soaking onions is a trick I learned from a clever Italian cooking teacher many years ago to remove the unpleasant bite from raw alliums, while also adding a gentle acidity to the onions. I give my horiatiki a special treatment by serving it with a vibrant beet hummus. The magenta beets combine with lemon and tahini to make a beautiful, show-stopping accompaniment, providing an earthy base for this fresh salad. The natural juices of the tomatoes and vinegar meld with the creamy beet dip, forming a lovely sauce, perfect for mopping up with flatbread or crusty bread.
希腊沙拉
这道经典沙拉通常包括西红柿、黄瓜、洋葱、羊乳酪和橄榄，特色是简单的油醋(或纯橄榄油)和牛至叶。最初的这道菜根本不含生菜，但你可以在家里把它变成你自己的沙拉。我们喜欢把希腊沙拉做成三明治，做成披萨浇头，或者做成改良版的楔形沙拉。这是我们最好的希腊沙拉食谱。
希腊甘蓝沙拉
好消息羽衣甘蓝富含维生素A，焯水后，加入柠檬橄榄油酱和橄榄搅拌，味道很好，橄榄富含健康脂肪。加:更多蔬菜食谱和小贴士
